Away from the hustle, bustle and tourists of Old Pasadena, Malbec’s is a charming neighborhood restaurant with a European feel situated on tree-lined east Green Street. Sitting there one quiet evening, I could just imagine myself on a warm summer’s night enjoying a small bistro in Buenos Aires, or even Paris. Such is the feeling of this restaurant.

Trying to get a handle on Argentinean cuisine is like trying to figure out American cuisine: it’s all mixed up. Two of the three owners, Pablo Alcorta and Javier Pardini, tried to explain it to me. Their food presents influences from all over Europe and Latin America. Chef Alcorta’s family is Welsh and Spanish, whereas general manager Pardini’s family is Italian. These family and cultural connections are reflected in Malbec’s diverse menu, from its Italian-

Co-owners Chef Pablo Alcorta and General Manager Javier Pardini

inspired homemade pastas to Spanish paella. This restaurant is as diverse as the country it represents.

We were treated to a bottle of the wine the restaurant is named for, a Malbec from Luigi Bosca. This was a new one for me.  I had never heard of Malbec and was pleasantly surprised. Full-bodied with hints of fig and cocoa, this is the signature wine of Argentina.

Empanadas started our food journey. A staple of Latin cooking, these lightly fried “pies” come with a choice of fillings: beef,

Empanadas

spinach and cheese, chicken or ham with cheese, or basil and cherry tomatoes.  I loved the beef, it was ground and seasoned with herbs and tangy with vinegar. The spinach and cheese was mellow and earthy. These are served with a crisp organic mixed green salad.

Chef Alcorta was born and raised in a coastal town and our next dish reflected that influence. Costa Patagonia, a dish of grilled shrimp, bay scallops, and calamari served in a sauce of paprika and garlic. Growing-up paprika was used for dusting deviled eggs it wasn’t until later I learned what a rich complex flavor it could have. Combined with the garlic, the sauce

Costa Patagonia

greatly enhanced the richness of the shellfish.

Our next dish resulted in a big surprise for me. I usually stay away from any type of raw meat -- it’s a texture thing. My companion convinced me to try the Carpaccio and I am so glad I did. It was delicious! Paper thin slices of raw beef were topped with a salad of baby arugula, shaved Parmesan cheese, capers, red onions and avocado all tossed with a light lemon dressing. The peppery arugula paired beautifully with the slices of beef. Add to that the tang of the capers and lemon and the salty Parmesan, I could not contain the “yum” as I tasted my first bite. continued